Cornmeal alfajores 😋
Ingredients
300 g puff pastry
150 g cornmeal
70 g butter
3 egg yolks
50 g rock sugar
1 tsp grated lemon zest
1 tablespoon vanilla extract
1 tsp baking powder
Coconut puree (required quantity)
Preparation
1. Place the butter in the ointment bowl.
2. Add the sugar and beat until creamy.
3. Add vanilla extract and lemon zest.
4. Add egg yolks one by one and beat well.
5. Add cornmeal and if possible sift with baking powder.
6. Knead into a ball and try to touch the dough as little as possible.
7. Wrap it in plastic wrap and put it in the refrigerator for 30 minutes.
8. Then use a rolling pin to roll the dough into ½ cm thick slices on a floured table, and use a cookie cutter to cut out discs of the desired size (usually 4 or 5 cm in diameter). If you don’t have a cookie cutter, you can also use a glass cutter to cut into discs. Please note that they will gradually grow in size during baking.
9. Place the discs on a buttered baking sheet, slightly apart to avoid sticking together.
10. Preheat the oven to about 200 º C and bake for 5 minutes until the disks are golden brown. Be careful not to overbake it.
11. After baking, carefully remove the disc from the pan with a spatula and wait until it has cooled before assembling.
👩 🏻 🍳 Mango cake ✨ 🥭 🥛
🥭 ✨ ✨ Ingredients:
-Mango sponge cake
-200 grams of mango pulp
-250 g of flour
-3 eggs
-1 tablespoon baking powder
-1 tablespoon vanilla extract
-Sugar and salt (optional)
-Filling and ingredients Cream: * * 200 ml condensed milk
-200 ml of condensed milk
-150 ml heavy cream
-Cream cheese (optional)
-Garnish: * * Fresh mango pieces
-Fresh mango pieces
-Extra whipped cream (optional).
✨ 🥭 Description:.
1. Prepare mango sponge cake: 2.
-Preheat the oven and prepare the molds.
-Beat up eggs and sugar, add mango pulp and vanilla extract.
-Stir in flour and baking powder.
-Cool after baking.
2. Prepare the filling and toppings cream:.
-Beat the heavy cream until firm.
-Mix condensed milk and cream cheese (if used).
-Pour the whipped cream into the condensed milk mixture.
3. Assemble the cake: * Place a layer of sponge cake on the cake.
-Place a layer of sponge cake on a plate.
-Spread with cream filling and cover with a layer of sponge cake.
-Cover the entire cake with cream.
4. Garnish: * Place fresh mango pieces on a plate.
-Place fresh mango pieces on top.
-Add extra whipped cream (optional).
5. Refrigerate: Refrigerate the cake for 2-3 hours before serving.
-Refrigerate the cake for 2-3 hours before serving.
🥭 ✨ Tip: Use ripe, sweet mangoes for the cake.
-Use ripe, sweet mango for the best taste.
-Do not over-mix the sponge cake to avoid the cake becoming dense.
-The cream must be very cold to be whipped properly.
-Due to the use of fresh fruit and cream, the cake should be stored in the refrigerator.
pionono with nutella 😋
Ingredients
5 eggs
1/2 cup sugar
1 1/2 cups juice
1/4 cup cornstarch
5 tablespoons wheat flour
4 tablespoons lard or butter
Frosting
Preparation
1. Beat the eggs and separate the yolks and whites.
2. Place the egg yolks in a large bowl. Mix with sugar and stir for 10 minutes.
3. Add cornstarch and 1/4 cup flour.
4. Whisk the egg yolk mixture with the flour and sugar well.
5. Grease a baking sheet with butter. The size of the baking sheet should be large and the spreading layer of the dough should be thin.
6. Pour the stirred mixture into the baking dish.
7. Preheat oven to 180 °C.
8. Bake the mixture for 15 minutes. Don’t let the mixture dry or it won’t roll out.
9. Remove the mold without breaking the mixture and place the sponge cake on a damp tea towel.
10. Spread jam on top.
11. Roll the mixture with a damp cloth. Allow to reach room temperature.
12. Remove the damp cloth after the mixture reaches room temperature.
13. Sprinkle rock sugar on Pioneer Nuo.
EN
